On my birthday, I decided I wanted pizza. And beer! (Later, I decided the beer wasn’t a good idea. Ever again. Guess I’m getting old).
So, I set out on a quest for make a gluten free sourdough pizza crust! This was my first attempt. It needs some tweaks, but overall wasn’t “bad”. The crust was a little heavy, so I still need to work on it. I found a lot of recipes for gluten free sourdough pizza crusts online (believe it or not), but my problem is I want it to be as grain-free as possible. Those of you who are not gluten free might not believe me, but I am at the point right now where making gluten free baked goods is EASY. But I have found being gluten free and grain free isn’t as easy – your choices really are limited! This is what I came up with:
Sourdough Pizza Crust
1 1/2 cups sourdough starter
1/2 cup quinoa flour
1/2 cup green pea flour (a recent purchase – but I’m liking it!)
1/2 cup arrowroot starch
1/2 cup water
1 tbsp oil
1 tbsp honey (I used local honey!)
Mix together all ingredients. Let sit aside for 6-12 hours.
When you are ready to make your pizza, preheat oven to 450 degrees.
Add in extra flour to make the dough a roll-able consistency. I found I had to add about 2 cups because it was so pliable! Roll out onto a pizza stone.
Bake at 450 for 15 minutes. When it came out of the oven, it looked like this, so I really wasn’t sure it was going to be any good!
Reduce heat to 350. Top the pizza crust with sauce, toppings, and cheese.
Bake another 15-20 minutes, or until everything is heated, and the cheese is melted.
Remove from oven and let cool. Slice and enjoy!
You can see how thick the crust is – it was very sturdy! I made some of my homemade cheese to top the pizza with – I just added garlic salt, fresh oregano and thyme. It was so good! And while the cheese itself was a spreadable consistency, when it was baked in the oven it formed little melty mounds of cheese – it was really good!
I also decided to go a different route and made this almond crust pizza. I really didn’t change the recipe at all. Love it! You roll it out on parchment paper (or spread – it really isn’t a rollable consistency), bake, and top. I think I baked mine too long, because it totally stuck to the parchment paper! But, I really loved the crust.
Since I am out of almond flour (booo!!), I ground the almonds in my food processor to make my own. They were not as fine as almond flour, but I think it worked in this crust. Here it is being mixed together:
Here it is baked, sliced, and ready to eat!
Side by side:
Not the prettiest pizza in the world, but both tasted pretty good!
This is being shared with Anything Goes.